Wishlist

It is hard to have a good time during breakfast. Most of our foodstuffs reserved for the early morning have a utilitarian side to them, or at least are prepped very quickly. Scrambled eggs, bacon, pancakes – these are all fast to prepare and fast to eat. If you make the crust of a quiche the night before, though, you can let it sit overnight and then finish baking it in the morning, giving you a 30 minute breakfast that is essentially a pie. Let “leaving a crust in overnight” be added to your list of American cooking techniques, and make someone close to you a surprise quiche in the morning. This recipe comes from the New York Times

Ingredients:

Crust:

1 1/4 cups all-purpose flour

1/4 teaspoon salt

5 tablespoons unsalted butter, cut into 1/2 inch pieces

5 tablespoons lard, cut into 1/2 inch pieces

1 large egg white, lightly beaten

1/4 cup grated extra-sharp Cheddar

Filling:

6 strips bacon, cut into 1/2 inch pieces

3 large eggs

1 1/2 cups heavy cream

3/4 teaspoon chopped sage

1/4 teaspoon pepper

1/4 teaspoon kosher salt

1/4 teaspoon grated nutmeg

1 tablespoon unsalted butter, cubed

Preparation:
We’ll start first with the crust. You need to pulse the flour and salt in a food processor, adding butter and lard while continuing to pulse until the mixture forms pieces the size of lima beans. Add two to five tablespoons of ice water, one tablespoon at a time, and pulse until it is just moist enough to hold together. Shape this into a ball, cover with plastic wrap, and flatten into a disc. This will need to refrigerate for an hour.

Heat your oven to 375 degrees, and roll out dough until it’s about 3/8ths of an inch thick on a floured surface. Press it into a 9-inch quiche or pie pan, line it with foil and fill it with pie weights, then bake for 20 minutes, remove the foil and weights and bake for five more minutes.

Brush the crust with the egg white, and then sprinkle the cheese evenly over the bottom of the pie crust, bake for another 10 minutes and then take it out of the oven.

In a large pan over medium heat, cook the bacon for 7 to 10 minutes, or until lightly browned, and drain it on paper towels.

Finally, whisk the eggs, cream, sage, pepper, nutmeg and salt. Sprinkle the bacon over the crust and pour in the egg mixture, dot it with butter, and bake for about 30 minutes. Be sure to let it sit for 15 minutes before eating!